In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.Add ...
Bring 4 quarts of water to a boil in a large pot.Meanwhile, warm oil and garlic in a skillet over medium heat.Cook until the garlic is fragrant, being careful not to brown or burn.Remove the skillet ...
Shred cabbage, carrots, green pepper, and onion set aside in large bowl.Mix mayonnaise, sugar, vinegar, salt, dry mustard, celery seed, pour over shredded cabbage mixture mix well.Cover and refriger ...
In a med bowl, mix milk and soup until smooth. Set aside.Peel and slice potatoes into 1/4 inches slices.Arrange half the potato slices in a layer in a greased, shallow baking dish.Top potatoes with ...
Preheat oven to 325 degrees.Stir together the wine, vinegar and sugar; set aside.Heat the olive oil in a heavy Dutch oven over medium heat.While the pan is heating, dry the meat with paper towels.Sp ...
Heat milk in saucepan over medium heat.Add cabbage and zest to milk. Cook about 5 minutes, depending on how firm you like it.Stir occasionally.Remove from heat, stir in butter, salt and pepper.* The ...
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard seeds. Add the curry leaves, chopped green chillies and ginger. Fry lightly. Add the chopped onions and fry on medium lev ...
Combine all ingredients in a large bowl; toss until chickpeas are well-coated. Let sit at room temperature for one hour, or refrigerate overnight to allow flavors to blend.Note: If using dried herbs ...
Heat the oil.Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.Add the bell peppers and saute for another 10-15 minutes, until ...
Pre-heat oven to 350 degrees.Slice the tops off the peppers, just below the stem, to make a cup.Seed them,& remove the spines.Gently parboil peppers for about 5 minutes, remove& drain upside down.Sa ...